Ratings: 1/5 stars
- 400 grams of rice.
- 250 grams of mushrooms (boletus edulis).
- 100 grams of chopped spring onions.
- Salt.
- olive oil
- 1 clean black truffle from Graus.
- 1 liter of chicken stock.
- 1 liter milk.
- 1 liter of water.
- Peel the stems of the mushrooms, fillet them and cook them in another pan with water and milk.
- Meanwhile, peel the truffle and add it to the previous cooking.
- After the stems are cooked, we will crush and strain the mixture; We will have a very aromatic puree.
- Let’s sauté the heads of the mushrooms on a very hot fire and separate them.
- Saute the onion until soft but not brown; when it is soft, add the rice and fry it, cover the mixture with 600 cl of broth and cook for about 14 minutes; If we still have some broth left after this time, we drain it and let it cool.
- For presentation, we heat the rice in a pan with a tablespoon of vegetable oil, add the mushroom stems and truffle puree (about 3 tablespoons) and mix vigorously so that it does not stick to it. Pan for 4 minutes.
- After this time, we will take it from the fire and serve as many pilaf as we count on each plate, decorate with the caps of the mushrooms we have separated and grate some truffles.
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